Salmon en croûte
- Preparation and cooking time
- Total time
- A little effort
- Serves 4-5
Ingredients
- 500g pack puff pastry
- 1 piece (approx 750g) skinless salmon fillet
- a good handful of leaves basil, chopped
- a good handful of leaves dill, chopped
- a handful chives, chopped
- 1 lemon, zested
- 3 tbsp soft butter
- 1 egg, beaten to glaze
Method
- STEP 1
Cut the pastry in two and roll out each half to a rough rectangle about 3mm thick. Keep them chilled on a baking sheet while you prepare the salmon.
- STEP 2
Check the salmon for any stray bones and remove them with tweezers. Cut the salmon in half so you have 2 pieces the same size.
- STEP 3
Put the first piece of pastry on a non-stick baking sheet. Season the salmon all over then sit it on the pastry, skinned-side down.
- STEP 4
Mix the herbs and lemon zest with the butter and season really well, then spread the herb butter all over the top of the salmon.
- STEP 5
Season the other fillet and lay it skinned-side up on top of the bottom piece.
- STEP 6
Brush beaten egg all over the pastry, then drape over the other bit of pastry. Mould the pastry around the salmon and trim so there is only a couple of cm excess. You can chill or freeze the leftover pastry to use later.
- STEP 7
Crimp the edges using your fingers.
- STEP 8
Glaze all over with more egg wash then score the surface with the back of a knife in a cross-hatch pattern being careful not to cut all the way through. Bake in a 200C/fan 180C/gas 6 oven for 25-30 minutes, or until a skewer poked in the middle comes out piping hot. Rest for 5 minutes before cutting.
